Last night, someone pretty special to me needed a little pick-me-up, and this meal did just the trick.
Packed with all the delicious flavor of Chipotle burrito bowls, but with fresh ingredients made in your very own kitchen, these DIY burrito bowls are a great healthy, filling, well-balanced meal – and let’s face it, who doesn’t love Chipotle?
Burrito bowls are always my meal of choice when I grab Chipotle for lunch because I’d much rather dig into their tangy, addicting cilantro-lime rice than get weighed down by a gigantic tortilla. Just my personal preference – but the ingredients in the burrito bowl below would go just as well in a soft tortilla or stuffed into a crunch corn taco shell.
And the best part? You can make this in the time it would take you to go to Chipotle, pick up your food, and come back – the whole thing comes together in just about thirty minutes.
Homemade Chipotle Burrito Bowls - Serves 4
Inspired by Chipotle
- 1 cup of uncooked white long grain rice
- 2 tablespoons of lime juice, plus two whole limes
- 2 cups of chicken broth (or water)
- 1 tsp salt
- 1 can of black beans, rinsed
- 2 tablespoons of extra virgin olive oil, divided
- 1 large onion, thinly sliced
- 2 bell peppers, thinly sliced (I used one red and one green)
- 4 – 4 ounce boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 avocado, flesh coarsely chopped
- 1/2 small jalapeno, minced
- 1 clove of garlic, minced
- 1 tablesp0on of chopped cilantro
- Kosher salt and crushed black pepper.
1. In a rice cooker or saucepan, combine white rice, 2 tablespoons of lime juice, chicken broth (or water), and salt. If using a rice cooker, set it and forget it. If using a saucepan, bring to a boil, reduce to simmer, and cover. Cook for about 12 minutes, or until the rice is tender and the water is absorbed. Remove rice from heat and allow to sit, covered, for at least 5 minutes (but up to 30) undisturbed. Fluff before serving.
2. While rice is cooking, heat a large saute pan over medium heat and add 1 tablespoon of olive oil. Add the onions and peppers and cook, tossing every few minutes, for about 10 minutes or until the vegetables are tender and beginning to brown. Season with salt and pepper to taste, and remove from heat. Reserve.
3. If you have thicker chicken breast, slice them horizontally so they make two thinner chicken breasts. Mix the chili powder, cumin, and garlic powder to make a spice blend. Season chicken on both sides with salt, pepper, and sprinkle with spice blend.
4. Heat a large saute pan over medium-high heat and add 1 tablespoon of olive oil. When olive oil is hot (shimmering), add chicken breast to pan. Cook for about 2 minutes on each side or until cooked through. Remove from pan and allow to rest for five minutes before slicing.
5. Lastly, make the guacamole: combine avocado, jalapeno, garlic, 1 tsp of lime juice, and salt and pepper to taste. Mash with a fork or the bottom of a water-glass to desired consistency.
6. To serve, mix rice with cilantro and fluff well. In a bowl, start by layering 3/4 cup of cilantro-lime rice, followed by black beans, the fajita vegetables, and sliced chicken. Top with guacamole and serve with lime wedges. Goes especially well with a cerveza!
For a tropical twist on the traditional burrito bowl, try it with Mango-Cilantro Rice Pilaf!